MICROORGANISMS ASSOCIATED WITH CASSAVA FERMENTATION

TABLE OF CONTENTS

Title Page

Certification

Dedication

Acknowledgment

Abstract

Table of Contents

List of Figures 

CHAPTER 1

1. Introduction

CHAPTER 2

• Literature Review
  • Cassava
  • Classification of Cassava
  • Nutritional Value of Cassava
  • Uses of Cassava
  • Cassava Processing

2.4.1  Traditional Processing of Cassava  

• Fermentation of Cassava
  • Micro-organisms involved in Cassava Fermentation
    • The Role of Micro-organisms in Cassava Fermentation
  • Fermented Cassava Products
    • Garri
    • Fermented Pulp
    • Wet Pulp
    • Smoked Balls
    • Starch
    • Dried Cassava

CHAPTER 3

• Summary, Conclusion and Recommendations
  • Summary
  • Conclusion

3.3     Recommendation

References

LIST OF FIGURES

Figures                                                                                              Page

Fig. 2.1:      Process Flowchart for gain Production

CHAPTER ONE

1. INTRODUCTION

Cassava is shown to be the progenitor of domesticated cassava, that are centered in West Central Brazil, where it was likely first domesticated more than 10,000 years BC (Olsen et al., 1999). With its high food potential, it had become a staple food for at least 500millions people in tropics (Cock et al., 1985).

Since being introduced by Portuguese traders from Brazil in the 16^th century, it is known that Nigerian is the largest producer of Cassava in the world with about 45 million metric tons. Essentially a carbohydrate food with low protein and fat, the edible part of fresh cassava root contains 32-35% of carbohydrate, 2-3% protein, 75-80%  moisture, 0.1% fat, 1.0% fibre and 0.70-2.50 % ash.

Cassava has the ability to grow in poor and acidic soils, which are often not suitable for other crops, and yield a harvest in times of drought when all other crops have failed for lack of water.

Bitter varieties, which contain higher amount of cyanogenic glucosides, have to be processed to remain the toxicf compounds before consumption; whereas sweet varieties, which have low levels of cyanogenic glucosides, can be eaten fresh (Rosling, 1990).

Cyanide is very poisonous because it binds to an enzyme cytochrome oxide and stops its action in respiration, which is a key energy conversion process in the body. Hydrolysis of linamain is initiated during maceration or grating whereby linamarase comes into intimate contact with the substrate leading to the liberation of the volatile poisonous hydrogen cyanide (Sokari et al., 1992).

Some workers regard fermentation as being responsible for the softening of the grated pulp to liberate hydrogen cyanide and production of organic acids that impact sour taste to garri (Nwachukwu et al., 1989). Heap fermentation has the most common method of processing cassava roots with obvious limitations in terms of disruption of plant cells with limited contact between llinamarin and linamarase (Cardoso et al., 2005).

Remarkable improvement in protein content of garri was achieved by the use of pure culture of micro-organisms involved in the natural fermentation for solid state cassava mash. The production of cassava products for human consumption has been estimated to be 65% of cassava products, while 25% is for industrial use, mostly starch 6% or animal feed 19% and 10% lost as wastes (Ahaotu et al., 2011).

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